ð§
Butter
å¥å: mantequilla, burro, beurre
Rich dairy fat essential for baking and cooking. Salted for general use; unsalted for baking and sauces. European butter has higher fat content.
ð
åç£å°
Ancient civilizations
ðïž
ä¿åæ¹æ³
Refrigerate or freeze; can be left out for short periods
â±ïž
ä¿åæé
1 month refrigerated, 6 months frozen
ð¡ ãã³ãïŒã³ã
- âUse cold butter for flaky pastry, room temperature for creaming
- âBrown butter for nutty flavor in baked goods and pasta
- âClarify butter for high-heat cooking
ð¥ æ é€ãã€ã©ã€ã
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102 per tablespoon
è質
12g
äž»èŠæ é€çŽ
Vitamin AVitamin D
ð Butter ã䜿ã£ãã¬ã·ã
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ð 代æ¿å
- Ghee
- Coconut oil
- Olive oil (for savory)
ðœïž çžæ§ã®è¯ãé£æ
Everything